Pumpkin and chickpea coconut curry pie

Put that half-jar of curry paste sitting in the fridge to good use and whip up this delicious vegetarian pie. Serve with mango chutney and steamed green beans for a warming midweek family meal

By Jennene Plummer
  • 5 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 500 gram pumpkin, peeled, seeded, cut into 2cm cubes
  • 1/4 cup korma paste
  • 400 gram can chickpeas, rinsed, drained
  • 400 millilitre can coconut cream (or 400ml leftover thickened cream)
  • 50 gram baby spinach leaves
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, whisked
  • steamed green beans, mango chutney to serve


  • 1
    Preheat oven to moderate, 180°C. Place a 6-cup round pie dish on an oven tray.
  • 2
    In a large saucepan, heat oil on medium. Sauté onion for 1-2 minutes until tender.
  • 3
    Add pumpkin, then reduce heat to low. Cook, covered, for 8-10 minutes until pumpkin is softened.
  • 4
    Stir in paste, then cook for 30 seconds. Add chickpeas and coconut cream. Bring to a simmer. Remove from heat. Stir spinach through. Season to taste.
  • 5
    Pour mixture into dish. Cover with pastry, pressing edges to seal. Brush with egg.
  • 6
    Using a small, sharp knife, make two slits in middle of the pastry to allow steam to escape. Bake for 20-25 minutes until pastry is puffed and golden.
  • 7
    Serve with steamed beans and mango chutney.